Curried Cauliflower Risotto

I made up another recipe! It seems like most of my creations include curry used in unconventional dishes. This may be a result of looking for excuses to use my awesome Penzey's Sweet Curry Powder. It is the most flavorful curry powder I have come across (although, I haven't tried grinding and mixing my own yet).

Last night, I wanted risotto. I also had a half a head of cauliflower left over in the fridge that needed to be cooked before it started to rot. So I decided to steam that, and make the risotto. Then I had the brilliant idea to put the cauliflower in the risotto, so I commandeered a few half-cooked spears of cauliflower and sauteed them with some vidalia onion before tossing in the Arborio rice. And then, of course, I decided to add the curry powder.

Yum!! Sometimes, spontaneous creations turn out great, and this time, everything worked together really well. I might try a garam masala version next time.

Curried Cauliflower Risotto

1 cup to 1 1/2 cups of cauliflower spears, cut to 1-inch pieces
3 TBSP butter, divided
3 TBSP Vidalia onion, chopped finely
salt and pepper
1 1/2 TBSP sweet curry powder
3 1/2 to 5 cups low-sodium chicken broth
1 cup Arborio rice
1/3 cup white wine, preferably dry
1/4 cup grated parmesan/romano cheese blend

Steam the cauliflower in a small pot for about 3 minutes. Do not cook completely. Meanwhile, in a large skillet (at least 12 inches), heat 2 TBSP of butter over medium high heat. When it starts to froth, add the onion and the half-steamed cauliflower and sauté for 3 minutes. Add the curry powder and stir well to coat the onion and cauliflower. Sauté for 2 more minutes.

Meanwhile, bring the chicken broth to a bare simmer in a small saucepan. Once it reaches the boiling point, reduce the heat to medium-low.

Reduce the heat under the skillet to medium, then add the rice to the cauliflower and onion mixture. Stir around for a minute to toast the rice. Then add the wine. Stir occasionally, until all the liquid has been absorbed by the rice. Add 3/4 cup of the hot chicken broth to the rice, and, stir occasionally until all the liquid has been absorbed. Continue adding liquid in 1/2 cup to 3/4 cup amounts, waiting each time until the liquid has been completely absorbed before adding more. This should take about 20 minutes. Taste the rice to see if it is tender enough. When the rice is tender, but still retains a slightly chewy texture, stop adding liquid and turn off the heat.

Stir in 1 TBSP of butter and the cheese blend. Serve immediately, with extra grated cheese for garnish.

Philadelphia: Tria

123 S 18th St
Philadelphia, PA 19103
Phone: (215) 972-8742

Sorry I haven't updated in a while: I've been on Spring Break! But you can expect a steady stream of "in retrospect" reviews. I'll try to limit myself to comestibles and potables, since I had so many fun experiences in two short days visiting my brother in Philadelphia that I'm not sure I'll be able to restrain myself from giving a detailed play-by-play otherwise.

Even before my sister and I had arrived in Philadelphia, plans were afoot to go at least once to Tria, which is basically my idea of heaven. Tria is a sophisticated little bar that offers wines, cheeses, and beers (and some food, too). But not just any wines, beers, and cheeses! Tria prides itself on offering the off-the-beaten path experience, and at very fair prices, I am happy to say.

I loved the atmosphere. If you go to their website, they have a lovely photo that really captures it. Smooth lines but not a lot of space: it feels like what I think a "European" wine bar would be like (I haven't had the pleasure of that experience yet). It's pleasantly cramped in both the bar and table areas, which somehow just makes the whole experience more charming.

We went on a Sunday evening (in order to take advantage of their "Sunday School" half-off special, featuring a Greek red wine ($5.50/glass), a Gorgonzola ($3 for 3 oz.), and a Victory Brewing Co. beer (though I can't recall the name of it) ($2.50)). The lighting was a little dim, but not too dark so as to make it difficult to appreciate the color of our beverages (color is important in wine and beer!).

It took me about 15 minutes to finish perusing the menu for what I wanted. We opted not to try the Sunday School specials, at least not right away. The Greek red wine ran out, sadly, so the special changed to a Carmenere, which I tried later on. We tried so many wonderful wines, cheeses and beers (for under $100 between the four of us, not including tip!). Unfortunately, I didn't take notes while there, so I'm not going to try to recall all the beautiful things I smelled and tasted. But seriously, you have to visit this place to believe it! Below are a few of the things I remember trying; the menu changes often, so some of the things I had are no longer available online for me to refresh my memory!

I only wish that I could remember what the red wine from Cahors, France, was that Jeremy ordered: that wine was so perfect! I miss it.

One last note: Tria serves each 5 oz. serving of wine in simple, classic crystal Bordeaux-style stemware. Thank you for caring about the swirling and the sniffing, Tria!!!

Things I remember trying (and loving!):
1. Chinon Les Graves Gasnier (2006) from the Loire Valley, France [Cabernet Franc]: $8.50

2. Viogner, Renwood (2005) from Lodi, California [Viogner]: $7.50/glass

3. Tete De Moine (Cow cheese from Switzerland): $6 for 3 oz., served shaved (and shaped into a carnation!!) with hot pepper jelly

4. Cashel Blue (Cow cheese from County Tipperary, Ireland): $7 for 3 oz. served with chocolate pate

5. Allagash White (Belgian style wheat beer from Portland, Maine) $5 for 16 oz. draft

6. Reed’s Spiced Apple Ginger Brew: $2.50/bottle

Chimay: Beer and Cheese

I gifted a bottle of the Chimay Blue Grande Réserve to Karl for Christams, and we decided to enjoy it this weekend by pairing it with the Chimay Grand Cru cheese, which we picked up from Giant Eagle (at $16.99/lb).

These products are very special because they are produced by Trappist monks in Belgium. Proceeds from sales of the three beers and four cheeses, all made on location at the monasteries, go to meet the needs of the monasteries and foundations involved, and also serve to sustain employment in the relevant regions. You do end up paying quite a bit more than you would for a Bud Light (a 750 mL bottle of Chimay Blue is about $15), but the quality is fantastic and well worth the occasional splurge.

The cheese, which I tasted first, smelled strongly of broccoli and sweaty, vinegar-y body odor: strange, but not exactly unexpected in a ripe cheese. It tasted delicious! It's very creamy (a semi-soft cheese), with some tangy funkiness. It doesn't coat the palate too strongly, which in my opinion makes for a great cheese to pair with wine or beer. The cheese also has a sweet, nutty element akin to toasted almonds.

The beer is a pretty classic Belgium, except that it tastes far more polished than most. Most Belgian beers tend to be sweet and caramelly, and the Chimay Blue is no exception. I usually don't enjoy sweet beers, and I therefore don't usually like Belgian beers, but the Chimay is very enjoyable even to my palate. There are dark, roasted malt flavors underlying the caramel and honey-like sweetness which bring a wonderful measure of balance to the table. The after-taste is almost floral and never degenerates into that sour taste that you often get with many beers: that, in my opinion, is a sign of a well-crafted beer.

When paired, I actually didn't find the cheese or the beer was enhanced. I generally don't enjoy my cheese paired with any beverage besides water, though, so I'm a bit of a tough sell on any cheese-pairing. Not many beverages can compete with the way a cheese tends to completely coat the mouth with its texture and flavors. The exception are highly carbonated or fairly acidic beverages with effervescence that cuts through that coating (e.g., sparking wine, acidic beers, etc.). Even then, it's important for the flavors to be complementary.

That doesn't happen with the Chimay Grand Cru and the Chimay Blue, in my opinion. The beer lacks any acidity, and its smooth sweetness merely runs over the cheese film on the palate without creating any sort of flavor combination.

Still, it was fun to try the beer and cheese together: that's what trying new things is all about! I certainly would recommend either the beer or the cheese to any beer or cheese enthusiast.

Breakfast in Pittsburgh: Coca Cafe

Coca Cafe
3811 Butler Street
Pittsburgh, PA 15203
Hours: Tuesday-Thursday 7am - 3pm
Saturday 9am - 3pm
Sunday Brunch 10am - 3pm
Phone: 412-621-3171


After an early-morning service project with the Pitt Legal Income Sharing Foundation (PLISF), seven of us decided to change our breakfast plan from Pamela's, the staple student breakfast venue in the Oakland and Shadyside areas, to trying the Coca Cafe in Lawrenceville. I had been there last year for Sunday brunch with my friends Matt, Katie, Ben, and Dave and enjoyed it very much, but hadn't gotten around to going again.

The decor, as you can see in the photos, is very artsy, but bright and uncluttered. With a party of seven in a fairly small space, we procured a table immediately at 9:30 a.m. on a Saturday morning. When I came last time on a Sunday, the place was swarming with people and my party of five had to wait 40 minutes for a table.

The food was spectacular, even more so than I remembered. I had been planning to eat as cheaply as possible. The obvious choice in that case would be to get the Hot Irish Oatmeal with brown sugar, dried fruit, walnuts, and milk for $5.00 (fresh berries an additional $1). However, when I saw on the menu Herbed Goat Cheese French Toast with Berries ($7.75), all thoughts of frugality and budgeting fled my intrigued mind.

After waiting only about 15 minutes, our food arrived, piping hot and all at the same time: quite a feat for a small kitchen! My French Toast (made with Challah bread stuffed with a basil goat-cheese and served with fresh strawberries and blueberries) was perfect. I had worried that the flavor combinations would be a bit strange, but the mild, creamy tang of the goat cheese melded wonderfully with the berries' sweetness. The three thick slices of golden, crisp Challah were the perfect canvas for the simple yet sophisticated flavor combinations.

I passed out nibbles of my adventurous French Toast to other inquisitive diners, and they all agreed that it was, at least, interesting! In exchange, I got to try Ariel's Egg White Omelet with fresh spinach, basil, goat cheese, and tomatoes ($6.50) and Ruchi's Southwest Breakfast Wrap (scrambled tofu [substituted for eggs], roasted peppers, spinach, caramelized onions, and Meunster cheese in a wheat wrap ($6.50)); both tasted scrumptious.

One minor annoyance: for a party of our size (7), the restaurant has a policy of refusing to split the table's check to accommodate several methods of paying. For larger parties of modern card-carrying consumers who don't often carry cash, this could be a major setback, especially for new or infrequent diners.
The restaurant does accept credit cards.


Note: The menu on the Coca Cafe website is a little out-of-date, but most of what is currently on the menu can be viewed there. Just be aware that the prices may have changed (usually increased).

Montecillo Crianza 2003 and Saxonshires cheese

Montecillo Crianza 2003
Rioja (Spanish)
ABV 13.5%
$9.99 [on sale, normally $11.99]

Time to study! I bought this wine on impulse to help me through my environmental law outlining. Then, on further impulse, I bought fixings for the perfect study-time snack platter: red globe grapes, crackers, and "Stripey Jack" cheese, more commonly known as "Saxonshires" or "5 Counties."

Saxonshires is a delicious English cheese composed of five layered cheeses, including Double Gloucester, Caerphilly, Cheshire, Leicester, and English cheddar. Not only does it make a stunning display on a cheese platter, but it is truly delicious whether you pick apart the layers and eat them separately or if you eat them all together.

As for the wine, I couldn't accurately evaluate the color since I was drinking out of one of my sister's novelty goblets that is a translucent blue with air bubbles in the glass. I have got to get some good, basic stemware for my own apartment!

The description on the bottle says: "Bodegas Montecillo, founded in 1874, selects only the finest Tempranillo grapes for this Montecillo Crianza. Aged for more than one year in oak barrels and one year in bottle, this wine is ruby red in color with intense fruit aromas. Ideal with white or red meat. Serve at temperature of 63-64˚ F."

The wine was very, very oak-y on the nose. I couldn't smell too much else. There were some faint whiffs of pepper and blackberry, but mainly, the nose was scarily oaky.

After a taste, my first imipression was that the wine was all oak. On second sip, though it still tasted very oaky, I also picked up some very tart, sour blackberries and black raspberries.

The finish is very nice and pretty long, though I did get quite a bit of that tannic, fuzzy feeling around the front of my top lip at the beginning of the finish. The tannins fade fairly quickly though, to reveal the berries on the finish.

I think I was lucky to find a bottle of the 2003 vintage, or I might have been overwhelmed by the tannins, but maybe not. I'm not very experienced with how wines tend to age.

My overall impression is that this wine is super intense! But I kind of like it, which surprises me, since I tend to hate the overly oaked wines...don't get me wrong, I like a little hint of oak, but when it's the predominant flavor, I usually have problems. I would say that this wine is pretty balanced with the fruits, though I certainly would not call this fruit forward.

As a bonus, this wine seems to go very nice with the cheese! In the future, I may post about how I normally don't enjoy cheese and wine together, so keep an eye out for that!